In my humble opinion, the very best healthy salad recipes come into creation when your fridge contents are looking slim and possibly one or all of the following are true for you: the shop's shut/you've got a face mask on/there isn't a shop/you simply can't be ar*ed to leave the house. On such occasions we're forced to use our right brain, the creative one (regardless of the fact the right/left brain creative/analytical myth has since been debunked, but you get my drift).
So it was that this deliciously simple and healthy salad recipe came into creation, on New Year's Eve 2015 to be exact. This particular day for me was a case of "use what we've got" because "I really can't be ar*ed going to the shop, can you?". In any case the good news is the creation came together like a dream; combining sweet, crunchy, creamy and fresh flavours in one delicious salad bowl. Combine this with our coconut, lime and chilli barbecue prawns recipe and I believe you've got yourselves a rather delicious and simple Australia Day barbecue menu right there.
Serves 6 as a side.
2 baby cos lettuce
1 red capsicum, grilled
1 peach, quartered and thinly sliced
1 avocado, sliced
1/4 cup goat's cheese
1/2 cup walnuts
1 large handful fresh mint, roughly torn
For the dressing:
1/4 cup extra virgin olive oil
1/2 tablespoon raw honey
2 tablespoons balsamic or apple cider vinegar
Combine all dressing ingredients in a small glass jar with a lid and shake. Set aside.
Preheat your grill on high heat. Slice your capsicums into quarters and remove seeds. I tend to flatten the quarters down with my hands at this stage. Arrange the capsicum in a single layer under the grill, skin up. Grill for approximately ten minutes or until the skin is blackened and blistering. Remove from the heat and allow to cool enough for you to peel off the skin. Then, cut the flesh into long thick strips.
Heat the oven to 150 degrees celsius. Pop your walnuts on a baking tray and into the oven for ten minutes or until browning. Remove and allow to cool.
Combine all dressing ingredients in a small glass jar with a lid and shake. Set aside.
Now to combine your salad. Break the lettuces into your salad bowl, whether you tear the leaves is up to you. Top with the grilled capsicum, peach, avocado, walnuts, goats cheese and mint. Gradually add the salad dressing (you shouldn't need it all) and then toss. Pop the remaining dressing in the fridge for another day.
If you're looking for further salad inspiration you may also like our tasty waldrof salad or our zucchini, asparagus and hazelnut salad. Don't forget, it you want to save this recipe for another day, simply bookmark it in Pinterest.
I'm compiling a selection of beautiful naturally flavoured water recipes to share on the blog, just like the cucumber and mint combo you see below. If you've any favourite recipes you're happy to share please let me know in the comments below!
